ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Casa Carmela Kitchen NEW OWNER: MYB Corporation The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 02/01/26 - 01/31/27 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 01/05/2026 *Permit condition: None * Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. * Operator shall notify the district specialist if there are any changes to the menu in the future (ie. addition of food items that require different equipment). * The addition or modification of cooking equipment OR equipment with plumbing requirements SHALL be submitted to this department's Plan Check for review and approval prior to installation/use.
8 reported violations
- K29: Toxic substances properly identified, stored, used
Spay bottles located in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
- K06: Adequate handwash facilities supplied, accessible
Roll of single-use paper towels for handwashing are not stored inside of dispenser located in the men's restroom. [CA] Store single-use paper towels at handwash sink inside of dispenser to protect it from contamination.
- K36: Equipment, utensils, linens: Proper storage and use
Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for bulk foods and store in a manner where the handle does not contact the food.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed cracked and damaged tiles in various locations inside the kitchen. [CA] Repair/replace damaged tiles and maintain in good repair where it is durable, smooth, nonabsorbent, and easily cleanable.
- K05: Hands clean, properly washed; gloves used properly
Employees did not wash their hands prior to putting on disposable gloves to handle food. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Knife that is damaged and chipped at the blade is observed stored on magnetic strip above food prep table. [CA] Remove and replace food contact equipment that are damaged.
- K30: Food storage: food storage containers identified
Observed less than 6" clearance between floor and bottom shelf used to store cleaned food contact utensils and equipment. [CA] Food contact utensils/equipment shall be stored a minimum of 6" off the floor to protect from contamination and allow adequate space for ease of frequent cleaning.
- K40: Wiping cloths: properly used, stored
Chlorine sanitizer in sanitizer bucket for towels is measured at 25 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).